Ghanaian Grilled Tilapia with Sankofa Fish Seasoning

Tilapia and banku is a Ghanaian favorite, from beachside spots in Accra to backyard grills here. Whole fish takes on the most flavor, rubbed inside and out with Sankofa Fish Seasoning and Ginger & Garlic.

Serves 4 · Prep 15 minutes, plus 30 minutes marinating · Cook about 20 minutes

Ingredients

For the pepper sauce

  • 2 ripe tomatoes
  • 1 small onion
  • 1 or 2 scotch bonnets, or Sankofa Pepper Seasoning to taste
  • A pinch of salt

Method

  1. Rinse the fish and pat it dry inside and out. Cut 3 deep slashes on each side, down to the bone.
  2. Blend the onion, oil, lemon juice, seasonings and salt into a thick paste.
  3. Rub the paste all over the fish, inside the belly and into the slashes. Refrigerate for 30 minutes, or up to 2 hours.
  4. Heat the grill to medium-high. Clean the grates and oil them well so the fish doesn't stick, or use an oiled fish basket.
  5. Grill for 8 to 10 minutes per side, turning once with a wide spatula. The fish is done when it flakes easily at the thickest part, or reads 145°F.
  6. While the fish cooks, blend or grind the tomatoes, onion and pepper with a pinch of salt for the pepper sauce.

No grill? Bake on an oiled tray at 425°F for 20 to 25 minutes, then broil for 2 to 3 minutes to crisp the skin.

Serve with banku or kenkey, the fresh pepper sauce and sliced onions.

Tips

  • Leave the fish alone for the first 6 minutes on the grill. The skin lets go of the grates once it's crisp.
  • Frozen whole tilapia from African or Asian grocers works well. Thaw it overnight in the fridge.
  • The same rub works on red snapper, mackerel or salmon fillets. Fillets need only 4 to 5 minutes per side.

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